Our is the word you should remember. This isn’t authentic Scandinavian pastry. I’m not even Scandinavian (I don’t think), but I did, as a little girl, have a Scandinavian neighbor who delivered Almond Kringle every Christmas. For my wedding gift, this sweet neighbor sent me the ingredients, recipe, and tools needed to make her Almond Kringle.
And I lost her recipe. And I lost track of her.
So our version isn’t authentic. But it’s ours. And it’s absolutely delicious.
Late last night, I combine 1 cup flour, 1/2 cup softened butter, and 2 tablespoons water. I take the mixture, and I make two long rectangles on my baking stone. This is the “crust.”
Then, I bring 1 cup water and 1/2 cup butter (I know, this recipe is all butter!) to a boil. Pour this over 1 cup flour. Combine with 1 tsp almond extract and 3 eggs. Then, I smear this mixture over my crust. Mine extended beyond the rectangles. I didn’t mind.
Bake this at 350 degrees for 50 minutes or until puffy and golden brown.
Frost with a mix of 1 cup powdered sugar, 1 tablespoon almond extract, and 2 tablespoons milk.
You’ll have a light almond pastry for your Sabbath morning.
I ate a slice with a cup of delicious coffee. That’s living with flair!
Do you have a better Kringle recipe to share?